At Dukeshill we are champions of British artisan cheeses. Not so long ago it was probably only Stilton, Cheddar, and a few stalwart “territorials” that vied for a place on the world stage. Now however, small British producers are creating cheeses of every style that can stand shoulder to shoulder with (or dare I say above?) the cheeses of France and elsewhere.

There are however a few continental cheeses that still take some beating: I don’t think there is a better blue sheep’s milk cheese to be found than a really good Roquefort, and when I need the comfort of a spaghetti carbonara, only aged Parmesan will do.

As Christmas approaches, one other continental cheese exerts its hold on me – the sublimely rich and unctuous Vacherin Mont d’Or. Made only between August and March from cow’s milk in the Jura region, and packed into the distinctive spruce boxes that add their own delicate flavour, this cheese has an incomparable texture – particularly when heated.

I like to bake my Mont d’Or with a splash of white wine and a hint of garlic and then serve with simply bread or better still some small potatoes, perhaps some charcuterie, and of course a green salad to ease the guilt!

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About Sarah

As co-directors and owners of Dukeshill, Neale and I feel immensely proud to be part of a team dedicated to offering you the very best of our British foods. In Sarah’s Kitchen I explain what makes us different and hopefully inspire you to try our wonderful products.

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About Dukeshill

Dukeshill is a family business. We make traditionally cured hams, bacon and sausages as well as other charcuterie – and even Christmas Puddings! You’ll find our full range, along with masses of other carefully selected fine foods, in our online shop.